Wednesday, September 1, 2010

It's time once again for the State Fair of Texas and that means loads of deep-fried goodness and deep-fried weirdness. Those two are often one and the same. The eight finalists for the Sixth Annual Big Tex Choice Awards have been announced. Let's see what we have to look forward to, shall we?

Up first is the Deep Fried S’mores Pop Tart. I'm not overly impressed with this one. It's just a S'mores flavored Pop Tart that has been battered and dropped in the fryer. OK, they serve it with some chocolate syrup and whipped cream when it's done, but how practical is that, really? You can't stab a Pop Tart with a fork, so I would imagine that the consumption process of this is going to be a little tricky. Then again, I've never had a Pop Tart that has been deep-fried, so maybe that does something to the chemical composition (of which the entire Pop Tart is comprised of).

In the category of ANTTA (Absolutely Nauseating To Think About), we have something dubbed Fernie’s Fried Club Salad: Take a big ol' spinach tortilla and put in some diced ham and diced chicken, shredded lettuce, carrot strips, cherry tomatoes and some bacon. Roll that sucker up and deep fry it like you would a chimichanga and throw some deep-fried croutons on top of it when you're done. Give the insane individual who wants to eat that a side of dressing and you're done. I have several issues with this. Who wants their lettuce deep fried? Or warm, for that matter? Not I. I'm also perplexed by the description given of this atrocity over there at About.com/Dallas, as they seem to imply that it is served on a stick. How does that work? Why would you want it to work like that? A stick? No stick. Get rid of the stick.

Who doesn't want lemonade when they're at a state fair? And who doesn't want that lemonade deep-fried? Wait? Deep-fried? That's right! Deep-fried! Deep-fried Lemonade! Simply take a lemon-flavored pastry (whatever that is supposed to mean) that has been made with lemonade and bake it and then fry it up. Glaze it with some lemonade, powdered sugar and lemon zest and you've got yourself...uh, something! You've definitely got yourself something there!

If there's one food that says "Texas" it's a Frito pie. And if there's one thing that says Texas State Fair, it's Deep-fried Frito Pie. Somehow, a one Nick Bert has managed to take chili and cheddar cheese, cover it around in Fritos, batter it and chuck it in the grease without the whole thing falling apart. Now that's some talent right there! He'd better do it right. Texans don't like folks messing with their Frito pies. I have to assume that it tastes better than it looks, there. Good thing they're not judged on presentation.

Abel Gonzales, Jr. is no stranger to deep frying things for the Texas State Fair. His deep-fried butter won the competition last year. He also had winners in previous years with his deep-fried cookie dough and his deep-fried peanut butter, jelly and banana sandwich. (Why add the banana? I have no idea. Deep-fried PB&J sounds fabulous all by itself.) This year he has concocted something called Deep-fried Chocolate, though I don't know why he calls it that. It is a brownie, stuffed with a piece of white chocolate and a cherry. Then that is dunked into chocolate cake batter before it hits the grease. He tops it all off with powdered sugar, cherry sauce and chocolate whipped cream. I still don't get why it isn't called a Deep-fried Brownie.

When I heard that there was something called Texas Fried Caviar, I couldn't imagine that would go over well. Texas doesn't seem like much of a caviar state to me. Turns out, Texas caviar is black-eyed peas. Now that makes sense! Simply take some black-eyed peas fried and add some "special spices" and some Old Bay seasoning (which is presumably different than the aforementioned special spices) and fry away! (I kind of think that a better name would have been Fried Texas Caviar. Everything else starts off with "fried", so why should this be any different? It's only going to confuse fair goers.)

I've saved the best two for last! The Deep-fried Margarita and the Deep-fried Beer! Bring 'em on! I think that I'd probably be more partial to the margarita, even though I am a big fan of beer. Take some sweet funnel cake batter and mix in either tequila or tequila flavored wine. Fry that baby up and dust it with some sort of lemon-lime mixture and served it in a salt-rimmed plastic glass. It sounds lovely. Although the deep-fried beer sounds just as lovely. It's basically a pretzel pocket with beer inside. Take one bite and the beer pours out, as it should. It's beer and pretzels all in one! What's not to love? You do have to be over 21 to purchase either one of these delectables, as they're not in the fryer long enough for the alcohol to burn out, as it shouldn't.

There you have it. Deep-fried goodness at the State Fair of Texas for 2010. It's a good thing that this dealio is only once a year. If people were to eat this kind of stuff all year 'round, the results would not be good. If one were to indulge in this kind of cuisine frequently it would be as a friend of mine said last night, "They might as well have chairs lined up with IVs filled with heated Crisco. Cut out the middleman." Well said, friend. Well said, indeed.